Integration of Lactobacillus plantarum A7 with thyme and cumin essential oils as a potential biocontrol tool for gray mold rot on strawberry fruit |
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| Institution: | 1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156, 83111, Iran;2. Institute of Biotechnology and Bioengineering, Isfahan University of Technology, Isfahan, Iran;1. Department of Microbiology, Faculty of Biological Sciences, Shahid Beheshti University, Evin, Tehran, Iran;2. Microbial Biotechnology and Biosafety Department, Agricultural Biotechnology Research Institute of Iran (ABRII), AREEO, P.O. Box 3135933151, Karaj, Iran;1. Zade Vital Pharmaceutical Chemicals Food Industry and Trade Inc, Konya, Turkey;2. Department of Biotechnology, Graduate School of Natural and Applied Sciences, Konya Food and Agriculture University, Konya, Turkey;3. Department of Food Engineering, Konya Food and Agriculture University, Konya, Turkey;1. Institute of Environmental Biology and Life Support Technology, School of Biological Science and Medical Engineering, Beihang University, Beijing 100083, China;2. Beijing Advanced Innovation Centre for Biomedical Engineering, Beihang University, Beijing, 100083, China;3. State Key Laboratory of Virtual Reality Technology and Systems, School of Computer Science and Engineering, Beihang University, Beijing 100083, China;4. International Joint Research Center of Aerospace Biotechnology&Medical Engineering, Beihang University, Beijing 100083, China;1. Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Carretera Yautepec-Jojutla km 6, 62731, Yautepec, Morelos, Mexico;2. CONACYT-Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Carretera Yautepec-Jojutla km 6, 62731, Yautepec, Morelos, Mexico;1. Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore;2. Institute of Materials Research and Engineering, Agency for Science, Technology and Research (A?STAR), Singapore |
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| Abstract: | Chemical fungicides have been intensively used in the control of postharvest decay in fruit in postharvest conditions; nevertheless, continuous use of these fungicides has faced two major obstacles: development of pathogen resistance to many key fungicides, and public knowledge on the health and environmental hazards of these compounds. This study evaluated the efficacy of Lactobacillus plantarum A7, thyme (Thymus vulgaris L.) and cumin (Cuminum cyminum L.) essential oils and the combination of these three elements as postharvest biocontrol agents against Botrytis spp. on strawberry fruit. Thyme oil had a remarkable antifungal effect against Botrytis spp. in vitro, whereas an inhibitory effect of cumin oil was achieved in higher concentrations. With thyme oil (2 h after artificial inoculation of the fruit), among three tested concentrations, only the 200 μL/L concentration showed an inhibitory effect on strawberries against Botrytis spp. (91.97%), while higher concentrations of cumin oil were required to prevent decay significantly. Both combinations of L. plantarum+ cumin oil and L. plantarum+ thyme oil completely inhibited the mycelia growth of the pathogens in vitro. Results showed that the combined treatments of strawberry fruit with L. plantarum+ cumin oil (50 μL/L) and L. plantarum+ thyme oil (100 μL/L) resulted in remarkably improved control of Botrytis infections, in comparison to the stand-alone application of L. plantarum A7 or essential oils. Quality (i.e. pH, acidity and ascorbic acid content) and sensory attributes of the strawberry fruit were better in the case of using cumin compared to thyme oil, when a combination of L. plantarum A7 and essential oils was used. This study has demonstrated that the integration of L. plantarum A7 with thyme and cumin essential oils is a potential biocontrol tool as a biofungicide in postharvest stage. |
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| Keywords: | Cumin Thyme Antifungal activity Postharvest |
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